Pistou

Ingredients

2 C sorrel or basil, tough stems removed

3 cloves garlic

½ C grated parmesan cheese

½ C Le Caprice de Nature

Dash of fresh squeezed lemon juice

¼ t course sea salt

1/8 t fresh ground pepper

Preparation

Combine sorrel, walnuts, garlic, and parmesan in bowl of food processor And pulse until finely chopped. With motor running, drizzle in 6 tablespoons Le Caprice and process until smooth. Add lemon juice, slat and pepper. Spoon into small bowl and top with remaining Le Caprice. Refrigerate until ready to use. To serve; use as a vegetable dip, bread dip, sandwich spread, in bean soup, tossed with fresh cooked pasta or on grilled meat.